Changes in colour, antioxidant activities and carotenoids (lycopene, β-carotene, lutein) of marigold flower (Tagetes erecta L.) resulting from different drying processes

Journal of Functional Foods

Volumn 4, Issue 4, 2012, Pages 757-766

  Siriamornpun, Sirithon ^a   Kaisoon, Onanong ^a,b   Meeso, Naret ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

^b ROI ET RAJABHAT UNIVERSITY   (Thailand)

Author keywords

Antioxidant activity; Drying method; Food colouring; Marigold; Phenolic compounds

Indexed keywords

ABIES; ANIMALIA; TAGETES ERECTA;

EID: 84866172811     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.05.002     Document Type: Article

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